Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction.
• Work with chefs for efficient provisioning and purchasing of supplies.
• Estimate food and beverage costs.
• Supervise portion control and quantities of preparation to minimize waste.
• Perform frequent checks to ensure consistent high quality of preparation and service.
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel.
• Investigate and resolve complaints concerning food quality and service.
• Assist in dishwashing duties
• Perform other duties as assigned by management.

• Minimum Diploma or equivalent with 1 year of relevant experience
• Strong communication, interpersonal and management skills
• Passionate in providing excellent management and interpersonal skills
• Able to work independently and in a team
• Able to communicate in English and 1 other language
• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts and schedules.
• Self-discipline and self-motivated and enjoys interacting with people and serving customers.
• Always maintain a high standard of personal hygiene with a clean appearance and neatly attired.
• Pleasant, Polite manner, Energetic, cheerful, and hardworking.
• Possess enthusiasm in learning and openness to get feedback for improvement.
• Ability to engage in physical activities which requires long hours of standing during the working shift.
• Require to work on a rotating shift basis which includes weekends and public holidays.